Pumpkin Chickpea Coconut Curry Food

CHICKPEA PUMPKIN COCONUT CURRY

Steps:

• In a large pot or wok, heat 1 tablespoon oil over medium heat.
• Once hot, add the onion. Cook for 3-5 minutes, until onion begins to soften. Add garlic and cook for 1 more minute.
• Add the carrots and tomatoes; stir to combine. Add more oil to the pan if necessary. Partially cover the pot; cook for 5-8 minutes, until carrots become slightly tender.
• Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined.
• Pour the coconut milk and water into the pot; mix well.
• Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender.
• Serve over rice, quinoa, buckwheat, or other grain alternative; squeeze a wedge of lime over each serving.

PUMPKIN, CHICKPEA & COCONUT CURRY

Steps:

• Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
• Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
• When the time's up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
• Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.

PUMPKIN COCONUT CHICKPEA CURRY

Steps:

• In a large pot, saute the chopped onion, minced garlic and grated ginger in some water until the onion is soft.
• Add in the dried chili and spices and allow the spices to cook for about 1-2 minutes until fragrant.
• Add in the next 5 ingredients, from the chopped carrots to the chickpeas, leaving the lemon juice and cilantro for later.
• Stir all the ingredients together well and allow the curry to come to a boil. Then reduce the heat to a simmer and allow everything to cook for about 15 minutes, or until the carrots are softened.
• Squeeze in the lemon juice, plus more salt and pepper to taste.
• Serve the curry warm with rice and/or fresh bread and garnished everything with cilantro and more lemon wedges.

COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME

Steps:

• Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
• Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
• Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
• Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

PUMPKIN CURRY WITH CHICKPEAS

Steps:

• Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
• Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

PUMPKIN, BANANA AND CHICKPEA CURRY

Steps:

• Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.
• Heat 2 tbsp of the oil in a saucepan. Add the onion, garlic, red pepper, ginger and ground spices and fry over a medium heat for 5-6 minutes until the onion is lightly browned. Remove mixture to a bowl.
• In the same frying pan, add the pureed tomatoes, chilies and stock to the onion mixture, and bring to a boil, reduce heat to low, and simmer gently for 5 minutes.
• Meanwhile, heat the remaining oil in another frying pan, add the coated pumpkin and fry for 5 minutes until golden.
• Add into the tomato/onion sauce along with the chickpeas, cover and cook for 20 minutes until the pumpkin is tender.
• Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time.
• Stir in the chopped cilantro or parsley, and sprinkle the pine nuts over the top.
• Serve immediately.
• This would be good served with rice and lentils.
• Enjoy!
• Serves 3 hungry or 4 otherwise.

PUMPKIN, CHICKPEA AND BANANA CURRY

Steps:

• Heat 2 tbsp of the oil in a pan and fry the ginger, garlic, onion and ground spices over a medium heat for 5 minutes.
• Toss the pumpkin in the curry paste and set aside.
• Add the chillies, tomatoes and stock to the pan and bring to the boil. Simmer for 15 minutes.
• Meanwhile heat the rest of the oil and fry the pumpkin for 5 minutes.
• Add the pumpkin to the stock pan along with the chickpeas. Cover and simmer for 15 minutes until the pumpkin is tender.
• Slice the banana and add to the curry and cook for a further 5 minutes Stir through the coriander and serve.

SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY

Steps:

• Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
• The curry will be a bit thin at first; it thickens up as it sits.
• Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.